A delightful dish featuring tender filet mignon paired with a rich and flavorful mushroom sauce.
Prepare the mushroom sauce by tossing the mushrooms with the flour in a bowl.
Coating the mushrooms with flour helps thicken the sauce later.
In a skillet, combine the shallots, red wine, and balsamic vinegar, and bring to a boil.
Boiling the wine reduces its alcohol content and concentrates the flavor.
Reduce the heat and add the beef broth, Worcestershire sauce, tomato paste, and rosemary. Stir to combine.
Stirring ensures all ingredients are well incorporated for a balanced flavor.
Add the mushrooms to the skillet and cook until tender, about 3 minutes.
Cooking the mushrooms releases their natural juices, enhancing the sauce.
Stir in the Dijon mustard and remove the sauce from heat.
Adding mustard at the end preserves its tangy flavor.
Season the filet mignon with crushed black pepper and kosher salt.
Pressing the seasoning onto the meat helps it adhere better.
Heat a skillet over medium-high heat and cook the steaks for 3-5 minutes on each side to your desired doneness.
Use a meat thermometer to ensure the steak reaches your preferred level of doneness.
Serve the filet mignon topped with the mushroom sauce.
Let the steak rest for a few minutes before serving to retain its juices.
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